Foodie Friday!

Here are a couple more recipes from my Cinco de Mayo a couple of weeks ago:


3 ripe avocados
2 limes, juiced
1 sm-med tomato, seeded & diced
1 sm white or yellow onion, minced
1 sm jalapeno, seeded & minced
1 lg. clove garlic, minced
1/4 c. cilantro, chopped

Remove flesh from avocados (let me know if you need a tip on this - but I think pretty much everyone has seen it done on Food Network), combine with lime juice, onion, jalapeno, garlic and S&P. Mash together with hand held potato masher, or put in food processor/blender if you don't like chunks. Fold in tomato and cilantro.

Grilled Corn Salsa (courtesy of Michael Chiarello)

10 large ears corn, husked
1/3 cup extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
8 vine-ripened tomatoes, about 1 pound total
1 cup diced red onion, 1/4-inch dice
4 tablespoons red wine vinegar, or more to taste
1/2 cup julienne fresh basil leaves

Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.

Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.

Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.

Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar.

Serve with tortilla chips or as a topping for tacos.

MY INPUT: I made this and used only 1/2 of the corn and only 1/2 of the tomatoes, and it still made a TON. The tomatoes put off a lot of juice, too, so based on how watery you want your salsa, you probably won't need it all. He says it is best eaten the same day, but we ate it for at least 2-3 days after we made it (refridgerated, of course). If you want it to keep longer, I would just suggest adding the basil as you go, rather than all at once to prevent it from browning.


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